The salt block cooking concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like: meat, fish, poultry or vegetables.
Jícama Jamboree
Before the generalized use of food additives in processed junk food, a good after school snack would come from the subsoil covered with dirt. Jícama was one of my favorite “all natural” snacks—along with cucumbers and coconut.
Aguachiles
Few dishes are as delicious and easier to make than Aguachiles. I was introduced to them by my daughter Natalia while on a winter vacation in Nayarit.
The Spicy Seafood Gold of Campeche
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
Seafood on the Roads of Quintana Roo
After long months of confinement and very limited social life due to the pandemic, I decided to run away from Mexico City’s source of contagion and the “cold” weather of its west surrounding mountains.
Popeyes Launches Spicy Wicked Shrimp
Two days ago, Popeyes’ Wicked Shrimp hit locations nationwide. But only for a limited time.
Beer, Bars, and Sun-Dried Shrimp
The menu of la botana is Mexican in principle with clear influence by Spanish cuisine, in the line of Tapas bar food but on the fiery side—so you drink more. Caldo de camarón is the quintessential first course in a cantina.
